Thursday, October 1, 2015

Soft Ladyfinger Biscuits

The perfect sponge biscuits!

Soft Ladyfinger Biscuits

Soft, spongy, sweet and with a delightful touch of vanilla! The perfect biscuit for having with ice-cream, coffee, tea, or for making tiramisu!You will never go to the groceries store to buy ladyfingers again!

RECIPE

Beat on medium speed the eggs yolks with sugar until double in volume, thick and light (Between 5 to 10 minutes)Then, add vanilla

Stir until combine

Beat on medium speed the egg whites until soft peaks form

Then, add sugar gradually and beat untilstiff and glossy peaks form

Sift the flour and salt on the yolk bowl
Add a 1/3 of the merengue

Fold the mixture gently, turning over from the bottom, to make sure that flour is mixed correctlyThe flour always tends to drop downRepeat the process until all the merengue is combine

Put the batter on the pastry bag with a 1/2 inch plain round tip

Tip!To avoid the batter to come out the bottom and make a mess, take you piping bag with the plain round tip, roll the tip of the bag, and stuff it in the tip. Leave the bag in a glass and turn down the top. When the bag is full, flip the sides of the bad. Press down the batter and twist the end of the bag. Unroll the bottom, press until the batter comes out and start piping.

Line a baking sheet with a silicone baking mat or a parchment paperStart piping the biscuits on one of the baking sheetsTip! Hold the bag 45º angle and pipe the batter into a 3 inch ladyfinger, and when you come to the end, stop pressure and flipped back Leave enough space between them, about 1 inch (2.5 cm)

Spring over the top some powder sugar with a strainer

Bake at 400ºF for 8, until the biscuits get firm, but still softy and spongy

Let them cool for 1 minute or less, and then transfer them on a wire rack to finish cooling, so they don't stick to the paper

Spread a little more of powder sugar

If not serving or using the same day, place them in a airtight container with parchment paper, or freeze them in a plastic bag with parchment paper up to one month.

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The Cookier

Isa (25, Spain)

Hello Cookies!

Welcome to Ay que Cookie!

I´ve started this blog encourage by all of those that love my cakes. I love baking and learning how to make new desserts. This new experience of sharing my recipes is a new project which I face with happiness and motivation.